Assembly
1. In a small bowl whisk together lemon juice, extra virgin olive oil, agave nectar, salt and pepper until emulsified.
2. In a large bowl add honey dew, golden kiwi, English cucumber, red onion, black olives and dill.
3. Drizzle dressing over salad and mix.
4. Finally top with crumbled feta cheese and give one last quick mix and serve.

Please Enjoy

My thoughts
This is one of my most creative salads to date. The combination of fruits and vegetables and it being both salty and sweet was very delicious. I would make this for a dinner party in a heartbeat.

This summer the newly renovated Union station has been home to Front Street Foods – a culinary market showcasing some of the best foods from chefs, restaurants, food entrepreneurs offering delectable edibles. I have walked by and through numerous times now and finally thought I should actually try something. There are plenty of seats and live music is played at lunch time to make your visit more welcoming.
After tasting the Garlic Snow Crab Fries with Garlic Aioli from Jake’s Lobster at the CNE I found out that Fresh off the Boat also offered a dish called Frisco Fries. Now to me these two dishes looked exactly the same visually and the price was the same at $10.

This review is a little hard for me as I always find the good in a bad situation at least in one aspect; but my review of these fries were they were just ok. I went just before the lunch rush 11:30am on a Friday and upon receipt of my Frisco Fries I could see there were less whole pieces of crab; but if it still taste good that’s fine and I’d still be happy. Upon consumption I found the fries to not be seasoned and my order was all the small end fries (like the bottom of a batch) I’m not sure if they use smaller fries but in any event all those tiny fries just wouldn’t make sense. The fries as a whole were definitely greasier and I didn’t want to finish it my order. As for the garlic aioli; it was good but there wasn’t enough dill also. For the $10 the portion was bigger but the ratio of crab to fries was off in my opinion.

Now all this being said I think I will visit the brick and motar store and maybe try the fries again and order something else because I always give people and things a second try probably to my detriment but that’s just who I am. I do have my eye on their Mediterranean Shrimp Sandwich or the FU-Schnicken and i’d really like to give those a try.

Assembly
1. Shred the cabbage and slice English cucumber along with the dill into a large bowl.
2. In a small bowl pour in the apple cider vinegar, salt, sugar and whisk until it has dissolved.
3. Add in the water and whisk.
4. Pour liquid over the salad and let marinate.
5. Toss and mix occasionally using tongs; after an hour in will start to wilt.
6. Serve at this point if you’re in a rush or continue until two hours have passed and serve.

Tips
• Salad will keep covered in the fridge for a week.
• Use a mandoline if you have it. This took me no time at all now that I have invested in a mandoline.

Please Enjoy

My thoughts
I love a good coleslaw and this simple slaw is quick and easy. There is a bite to slaw which may be due to the use of apple cider vinegar instead off white wine vinegar. I added more dill and prepared the recipe to suit it serving 4 vs. the 12 servings in the original recipe. I can’t wait to taste this tomorrow when the slaw has had more time to marinate.

Assembly
1. Chop and mince dill, garlic and parsley and pour into a bowl along with the margarine.
2. Season with salt and pepper.
3. Mix until well combined.

Tips
• Don’t over salt whatever you are putting the dill butter on.
• Use unsalted butter to control how much salt you want in the butter if any.
• Scoop out portions and freeze to use at a later date. Wrap in some wax paper and cover with cling film and place in a freezer bag.

Please Enjoy

My thoughts
I made these to accompaniment my baby potatoes and this tasted amazing. I could still taste the fresh dill and the aromatics of the garlic and dill. I also bought some mini ciabatta breads and prepared dill garlic bread for snacks and to accompany pasta dinners.